Delicious, vegan and gluten free sweet potato soup. Great for any time of the day in the winter. Soups are good for weight loss because they contain more water and fill you up quickly.
Ingredients
2 medium size sweet potatoes
1 carrot
a handful of cilantro
1 medium onion
a 2 inch piece of ginger
about 10 cashew nuts
1/2 tsp ghee or oil ( use oil for a vegan option).
1/2 tsp cumin seeds
salt and pepper powder for your taste
1/4 tsp turmeric powder
about 1 tbsp of dried basil leaves (you may use fresh basil leaves if you have).
just a few flakes of crushed red pepper.
Preparation
Wash and cut sweet potato into small pieces. Keep them in water until use.
Cut onion, carrot, cilantro and ginger also roughly.
Procedure
Place a sauce pan on medium heat. Heat 1/2 tsp oil or ghee in the pan. Fry cumin seeds in oil and then add all the vegetables and cashews. Give a stir. Add water until all the vegetables are covered. Add salt, crushed black pepper, turmeric powder and basil leaves (fresh or dried). Stir them well and cook it covered until the sweet potato is tender. Then turn off the heat and let it cool down. After it is completely cooled, put it in the blender and mix it into nice and smooth. Take it back into the sauce pan and let it come to a boil. Add a few crushed red peppers for extra spiciness. Turn off the heat and serve it warm.
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2 medium size sweet potatoes
1 carrot
a handful of cilantro
1 medium onion
a 2 inch piece of ginger
about 10 cashew nuts
1/2 tsp ghee or oil ( use oil for a vegan option).
1/2 tsp cumin seeds
salt and pepper powder for your taste
1/4 tsp turmeric powder
about 1 tbsp of dried basil leaves (you may use fresh basil leaves if you have).
just a few flakes of crushed red pepper.
Preparation
Wash and cut sweet potato into small pieces. Keep them in water until use.
Cut onion, carrot, cilantro and ginger also roughly.
Procedure
Place a sauce pan on medium heat. Heat 1/2 tsp oil or ghee in the pan. Fry cumin seeds in oil and then add all the vegetables and cashews. Give a stir. Add water until all the vegetables are covered. Add salt, crushed black pepper, turmeric powder and basil leaves (fresh or dried). Stir them well and cook it covered until the sweet potato is tender. Then turn off the heat and let it cool down. After it is completely cooled, put it in the blender and mix it into nice and smooth. Take it back into the sauce pan and let it come to a boil. Add a few crushed red peppers for extra spiciness. Turn off the heat and serve it warm.
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